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Office Christmas Luncheon 2013

While we held our annual company-wide holiday party at Hale Koa Hotel, I wasn’t able get to the food table before everyone had at it, so missed that opportunity. However, we did have a separate smaller holiday potluck party for our administrative offices this past week, which is what we have presented here today on this Christmas Eve.

I much prefer potlucks over catered luncheons, even if it’s mostly purchased dishes, as there’s still much more diversity than coming from one caterer. Regardless of several of them on this occasion coming conveniently from none other than Zippy’s. Ha!

Let’s take a look at the spread…

Not da’ plastic bag presentation, eh? Cameraman’s fault.

OK, let’s go back to the start of the line, where first-up is Maki and Inari (cone) Sushi from, of all places, Blvd. Snack, across from HCC…

We were so impressed with the quality and execution of the sushi rice, along with the great price for takeout Sushi at Blvd. Snack in the past, we decided to try their sushi platter, and was NOT disappointed! Sugoi! And just $28 for that 44-piece platter. Good deal!

Next up, Zippy’s Fried Noodles…

A fave of mine, one of our accountant’s FANTASTIC Pea Salad…

It’s similar to my sister’s Baked Potato Salad, using a combination of sour cream and mayonnaise as the “vehicle”, with the main difference being the addition of a generous helping of green peas mixed in it (buried under the surface as shown). Never been a green pea fan, but in this, it’s GREAT!

“Coscos” Veggie Platter…

Another creation from Accounting, Spinach Wraps…

Our warehouse manager and dispatcher’s homemade Mac ‘n Cheese…

From Accounting’s kitchen again, homemade Cold Ginger Chicken…

OMG, that Chinese Ginger “Pesto” Sauce was AMAZING!

Bucket of Zippy’s Fried Chicken…

Chicken Katsu from Chun Wah Kam…

Also from Chun Wah Kam, Mongolian Beef (tastes similar to Beef Tomato)…

Just when you thought the meal was at its gut-bustin’ heaviest, behold “Frank’s Beans”…

Obviously something he grew up with living in Ewa Beach (because, you know, Ewa Beach people are known for their love of this stuff), it’s a simple combination of Pork ‘n Beans, sliced Hot Dogs and Bacon, along with a few other secret ingredients, all baked together until bubbly, no pun intended. lol

Also from Frank, a “ginormous” pan of sliced baked ham…

Saving my favorite entree for last, the President, Vice Pres’ & Administrative Assistant’s homemade Baked Furikake Salmon with Creamy Wasabi Sauce…

This was was easily one of the best baked Salmon dishes I’ve ever had in recent memory. The Furikake seasoning totally complimented the unique flavor of salmon, while that creamy wasabi sauce hit it way out of the park.  More hotels should try offering this take on baked salmon on their banquet buffet lines. Excellent recipe!

We wrap up this holiday spread with dessert, starting with one of our manager’s homemade Pumpkin Pie…

Our Operations Manager’s wife’s homemade Brownies…

Diner C’s homemade Butter Mochi…

Another administrative assistant’s homemade Cherry Almond Bars…

And finally, the most festively colorful one of all, our property manager’s homemade Christmas Pie (an encore from last year!)…

Hungry yet? Or should I ask if you’re full yet, as I got full just looking at all them grindz!

Now let’s check out a few plates “hot off the press”, again seeing what psychology each individual practices regarding choice, portion and presentation.

My main choices were the Sushi, Mac ‘n Cheese, Spinach Wrap, a little bit of the Cold Ginger Chicken (just to taste it), and a nice size serving of that baked Furikake Salmon…. and I loved every onolicious bite!

Wrapping this up, let’s hit the dessert!

The Christmas Pie, Cherry Almond Bar and Butter Mochi (<—secret ingrediment being condensed milk) were all 5 Musubi EXCELLENT! YUMMMMMMM!!!!!!

And in case you’re going to ask (as has been last year), here’ the recipe for the Christmas Pie:


Preheat oven to 375 degrees.
Crust: 1 cup all-purpose flour
1/2 cup coarsely chopped walnuts
1/2 cup butter (1 stick)
1/4 cup brown sugar
Mix butter and sugar until blended well, slowly stir in nuts and flour alternating each until mix resembles cookie dough. Press dough mixture into 9″x13″ pan and bake for 15-18 mins. until edges are golden brown. Place aside to cool.

Filling: 1 6oz. box lime jello
1 cup hot water
1 8 oz pakage Philedelphia original cream cheese
1 tub cool whip
3/4 cup granulated sugar
In a saucepan boil 1 cup water and place l box line jello powder in a mixing bowl, pour hot water in bowl with jello and dissolve mixture well, set aside to cool for about 15-20 minutes (not in fridge). In another mixing bowl place cream cheeze and sugar together and blend well, pour cooled jello mixture into cream cheeze mixture and whisk until most of the mixture is blended well, fold in cool whip until mixture resembles green pancake mix. Now you are ready to pour mixture onto baked crust. Place in fridge until set (about 2-4 hours depending on fridge temparature).

Topping: 1 1/2 21oz cans Pie filling ex. (Comstock cherry, blueberry, peaches, apples).
Place your choice of filling in fridge for an hour before spreading over pie to keep temperature consistant.

Spread your choice of topping over set pie, cut, serve and enjoy!

With that, Mele Kalikimaka to you and yours!

~ Pomaika’i

P.S. Following is a gallery of photos I took this past week at the Honolulu Hale of our City & county’s 2013 Christmas displays. Please bare with me on the the gallery’s limited functionality, as I’m currently working on implementing a new theme that will solve that.


7 thoughts on “Office Christmas Luncheon 2013

  • December 25, 2013 at 10:11 am

    Which contribution is yours?

    • December 25, 2013 at 10:31 am


      We contribute by groups in the various administrative departments. Ours was the Sushi Platter. There wasn’t that many of us in this party, so there was way more food than needed (usually the case with potlucks), of course resulting in lots leftovers being taken home by everyone.

      I sure wish I got photos of the company-wide holiday party spread at Hale Koa, as that was quite a gala feast!

      What’s happening in your neck of the woods this Christmas?

  • December 25, 2013 at 6:59 pm

    Seems like it would be more fun if everyone brought their own dish. I just like to see what kinds of things people cook/bring with pride.

    The holiday party sounds nice!

    Nothing too exciting happening in my neck of the woods this Christmas. The usual parties, brunches and whatnot. Had my mom over for Christmas dinner tonight. She thought she was getting ham and other traditional Christmasy stuff, but I surprised her with 5 lbs of stone crabs flown in from S. Fl. It’s been a long time since I’ve seen anyone that excited about anything before, it was like a child on Christmas. It was really nice. She also got her ham and traditional stuff too (though that was all taken home as leftovers). How was your Christmas? Oh, btw, do you all use Kalikimaka when it’s not following Mele? For instance, would you have Kalikimaka dinner, or trim the Kalikimaka tree? Or is it just the Mele Kalikimaka greeting?

  • December 26, 2013 at 5:17 am


    What each group will do if the dish is homemade, is everyone in the group will contribute for the ingredients, so it still has that personal touch of being a special recipe by the one person in the group who made it. Some people also bring their own stuff as well, as was the case with most of the desserts on this occasion. If every single person brought a dish for entrees and appetizers, we’d definitely have way too much food!

    I could imagine you weren’t so comfortable handling them crabs after the experience you mentioned before that had you stop being pescetarian. But hey, anything for mom! Which I never, asked, what would you consider yourself now, since you still eat dairy (cheese), yet eat/don’t eat whatever else? Lacto-ovo-vegetarian? “h’-egetarian”? lol I need to seriously “tighten” back up my pescetarian rules, as I’ve been really cutting loose during the holidays.

    Regarding the use of “Kalikimaka” (“Christmas” in Hawaiian), how ironic you ask that, as recently I spotted an ad for a holiday concert by the Makaha Sons (a popular Hawaiian music band here), with the event titled “Makaha Kalikimaka”. And it actually had me question for a second whether it was OK to say that, as I myself don’t recall having seen Kalikimaka used by itself, without Mele for “Merry” preceding it, for commercial advertising purposes. Well, one of their band members is fluent in the Hawaiian language and composes most of their lyrics, so apparently it’s OK!

  • December 26, 2013 at 9:13 am

    That makes sense about having too much food if everyone brought something. I didn’t take into account the number of workers, I was thinking more like a social potluck.

    Wow! You remembered my crab story! Handling stone crabs didn’t bother me too much. By law, they are only allowed take a claw, and throw the rest of the crab back. The crab then regenerates the claw by the next season. Still icky, but less so. They came already steamed, all I had to do was rise them with water, dry them off and put them in a try in the fridge. And, yep, anything for mom. She was so excited! If you see stone crab claws outside of FL (or very fine dining), they’re usually frozen/defrosted, not fresh. She hasn’t had proper stone crabs for over 10 years. It was nice to make her that happy.

    Thanks for the Kalikimaka explanation. I love Polynesian languages. Especially Maori. I’ve been watching this cooking show from NZ, and about 1/4 to 1/2 is in Maori with subtitles. NZ has really done a lot to preserve the Maori language.

  • December 26, 2013 at 3:00 pm

    What a spread! Thanks for sharing, especially the Christmas Pie recipe, which I will try out. By changing the flavor of the Jello and the topping, it could be a festive Fourth of July pie, too. One question, how big was the tub of Cool Whip? 8 oz? I will use fresh whipped cream since I live in Tokyo and cannot easily get Cool Whip. I will also have to convert the weight of the whipped cream to grams. Thanks in advance!

  • December 29, 2013 at 9:07 am

    I came here for your jook recipe and found this spread too. Boy do I miss Hawaii pot lucks. Thanks for sharing…it makes me both very happy and very homesick! Happy new year!


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